This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!
When it comes to vegan dishes, I’ve ensured that flavor has been my main focus. Too often, vegan dishes are seen as tasteless, uncreative foods that require a huge sense bravery to devour.
But, I beg to differ. In fact, I often find myself thoroughly enjoying my vegan dishes more than meat-filled ones at times. I know. Insane, but true.
OK, so if you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably already familiar with our vegan options. I’ve definitely noticed that many of you have been wanting more of these diet-specific recipes, so of course, I’ve been aiming to do just that.
This dish is no different.
This actually isn’t my first time making vegan curry chickpea. In fact, most of my recipes are tried more than once to ensure that you can make it just as perfect!
Honestly, I’ve had a few that were perfected on the first try and I cherish those. Haha.
Personally, I don’t generally eat curry too often, except for when I eat a roti. By the way, I’m thinking about doing that as a recipe soon. Thoughts?
Anyway, when I do indulge in curry, I like to use turmeric instead, unless I definitely want a strong curry flavor. Like with these Spicy Jamaican Lentil + Quinoa Vegan Patties.
Trust me, you won’t miss the flavors in this curry dish.
The inspiration for this curry bowl actually derived from a prior recipe that has gained great popularity—this Vegan Chickpea + Broccoli Mashed Potato Bowl. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination. Completely dairy-free and vegan.
If you’re completely stumped or have no idea how to even fully transition into a Vegan diet, then you should check out our article on How to Best Transition into a Plant-Based or Vegan Diet.
I delve into the differences between both diets and easy steps to help you best transition without relapsing back into a regular diet. It’s definitely about making progress and not going completely ‘cold turkey’.
Of course, you can always sign up to our weekly Newsletter so that you receive a FREE Vegan Substitute Guide which lists a ton of awesome options for diary, meat, and so on.
Plus, you’ll never miss another recipe, especially when it comes to the Holidays and needing vegan options!
Awesome Meat Substitutes to Try This Year is all about finding out the various ways that you can substitute meat on those days where you just feel like giving your usual eating habits a break or for those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate in your diet. Plant Protein–the latest trend that has been transforming since 2018 into a year of “no-meat” is just one of the many ways that you can say ‘yes’ to eating a whole diet and ‘no’ to eating meat if desired.
When it comes to getting my ingredients, I love conveniently being able to find organic fruits and veggies. For the most part, I purchase my groceries at my local organic grocer such as Whole Foods or Fairway.
However, when I’m tight on time, I enjoy having my foods delivered via Amazon Fresh or Shipt.
Of course, you can find the ingredients for this recipe at your local grocer as well. All you’ll need is: russet potatoes, 1 can of chickpeas, grape tomatoes, carrots, spinach, garlic, red/yellow onions, canned coconut milk, vegan mozzarella, vegan butter, and seasonings.
Inside the Grocery Bag of a Food Blogger discusses the many ingredients that I, as a Food Blogger, cannot live without. In addition, you’ll learn about a few staple items as well as the surprising differences in cheeses, especially as it relates to tolerance versus intolerance.
This Homemade Vegan Chickpea Quinoa Meatball Subs recipe is truly something special and is the perfect rendition of the traditional New York Marinara Sub. Loaded with savory, spicy and sweet flavors, these ‘meatball subs’ made from only veggies are moist, flavorful, and tender; wrapped in a toasted pretzel hot dog bun and topped with melted vegan mozzarella.
This Healthy Loaded Kale Salad with Spicy Chickpeas recipe is truly a bowl full of goodness! It’s the perfect meal for any occasion and is made with whole, real ingredients. It comes fully loaded with roasted veggies, brown rice, quinoa, kale, and spicy chickpeas and tossed in your favorite vegan dressing. Vegan and Gluten-Free.
This Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. The warmth of great flavors and succulent taste of nuttiness from So Delicious Dairy Free’s Organic Almondmilk with Cashew, makes this bowl of goodness completely irresistible. Loaded with broccoli, carrots, sweet corn, celery, onions, and topped with a generous amount of vegan mozzarella cheese (for added creaminess); this recipe reminds you of comfort in a bowl.
When it comes to delicious vegan options, these Top 25 Vegan Fall Go-To Recipes come rich in flavor, unique ingredients/combinations, Fall spices, from savory to sweet, and much more. This roundup is offers healthy, easy methods are cozy for those chilly Fall days.
This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!
Now let’s dig right into this recipe, shall we?
For Mashed Potatoes:
Bring a large pot of water to a boil and add peeled + diced potatoes to the boiling water. Cook for about 30 minutes or until potatoes are tender. **See Notes for Slower Cooker + No-Boil options**.
Once fully cooked through, drain potatoes from water and add them to a large bowl, mashing them with a stainless steel potato masher (or fork) until fully broken down. **I also find it easier to add potatoes to the bowl of an electric mixer, which does wonders!**
Once mashed, add vegan butter and cheese, stirring them in until fully melted and potatoes become creamy. Set aside.
For the Curry Chickpea:
In a large skillet over medium-hight heat, add 1 Tbsp of grapeseed oil. Add the diced onions and garlic, stirring until everything becomes translucent and fragrant, about 3-4 minutes.
Add all the seasonings (including the turmeric) and stir until well combined, reducing the heat to medium-low.
Add the sweet potatoes, carrots, tomatoes, and chickpeas, and cook for another minute or so, until veggies are lightly charred.
Add coconut milk, additional turmeric (1 Tbsp), soy sauce, and vegetable stock, and stir to combine. Bring to a boil and then reduce heat to low and simmer for about 20 minutes, or until veggies are cooked and sauce has thickened. **NOTE: For a kick of spice, add 1 Tbsp of red pepper flakes or 1 scotch bonnet pepper.**
At the last 5 minute mark, add in spinach and let cook until welted. Remove everything from heat.
To serve, add a few spoonfuls of mashed potatoes to a prepared bowl and top with vegan curry chickpea. Sprinkle with dried parsley.
If you choose to make these Vegan Curry Chickpea Mashed Potato Bowl or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Vegan Curry Chickpea Mashed Potato Bowl.